1 10-oz package Vanilla Wafers, finely crushed
1/2 cups powdered sugar
2 tbsp cocoa powder
2 tbsp honey (or corn syrup – but I prefer honey)
1/4 cup rum
Combine all ingredients until they hold together. Add more rum if necessary.
Form into 1 inch balls.
Top with your choice of:
Melted chocolate (white or dark)
Powdered Sugar
Cocoa Powder
finely chopped nuts
1/4 cup butter
1 (16 oz) package mini marshmallows
4 tbsp water
1 tsp vanilla
2 lbs powdered sugar, divided
Place marshmallows in a large microwave safe bowl, microwave on high for 30 seconds – 1 minute. Carefully stir the water and vanilla into the hot marshmallows until smooth. Slowly beat in powdered sugar, 1 cup at a time until a sticky dough is formed. Reserve 1 cup powdered sugar for kneading.
Rub hands with butter and knead dough, it will become pliable as you knead. Turn dough out onto a powdered sugar dusted surface and continue to knead until the fondant is smooth and no longer sticky to the touch. ( 5 – 10 minutes) Form into a ball, store in air tight container or plastic wrap and refrigerate over night.
To use, bring fondant to room temperature and roll out on surface dusted with powdered sugar.
Add flavor oils and/or food color when you add the water & vanilla.
2 1/2 cups flour, divided
1/2 cup firmly packed brown sugar
2 tsp ground cinnamon, divided
14 tblsp butter, cut into pieces, softened, divided
1 tblsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs, room temperature
3/4 cup milk
1/2 tsp vanilla extract
Combine 1/2 cup flour, brown sugar and 1/2 tsp cinnamon in small bowl. Cut in 4 tblsp butter until streusel is crumbly, set aside.
Sift together 2 cups flour, 1 1/2 tsp cinnamon, baking powder, and salt in medium bowl. Mix sugar and 10 tblsp butter in a separate bowl. Beat eggs, 1 at a time into butter mixture until well blended. Add flour mixture alternately with milk, mixing until smooth. Add vanilla.
Divide evenly among lined muffin pans, sprinkle top of muffin batter with streusel topping.
Bake at 350 degrees for 20 – 25 minutes.